Head Chef

Supersede Recruitment Partners; East Midlands; On-site; GBP 35,000 - 37,000; Full time

Job description

Head Chef - No Evenings

Hinckley

35,000- 37,000

4 week days and one weekend day

Job Summary:
We are seeking an experienced and passionate Head Chef to join our clients new team. As a Head Chef, you will be responsible for overseeing the kitchen operations, supervising the culinary team, and ensuring the delivery of high-quality food to our customers. If you have a strong background in food preparation, team management, and a passion for creating delicious dishes, we would love to hear from you.

The ideal candidate:

• Extensive hands-on kitchen experience in a high volume busy restaurant/catering environment.
• A hands-on Chef/Cook, with exceptionally high standards of service and food presentation, who is willing to operate at the forefront of service.
• Creative flair and up-to-date industry knowledge for producing and pricing menus.
• Staff management, recruitment and training experience.
• Excellent interpersonal and management skills to co-ordinate the kitchen and front of house teams.
• Fully conversant with food hygiene regulations, relevant Health and Safety legislation and have appropriate qualifications.
• A keen eye for cost-control, budgeting, profitability and efficiency.
• Experience of purchasing and stock control.
• Strong organisational and time management skills.

The role includes:

• Responsibility for the production of consistently excellent quality food for this large and busy restaurant
• Work closely with the Restaurant Manager and the Senior Management Team.
• Manage, motivate and develop the food service team to deliver a high standard of food service
• Plan and review menus quarterly, in consultation with the Restaurant Manager and in line with seasonal ingredients.
• Deliver an outstanding service to customers at all times.
• Control and monitor the financial performance of the kitchen to pre-budgeted targets.
• Maintain strict adherence to health and safety regulations, ensuring a clean and organised kitchen
• Control stock levels/stock rotation, all BOH stock, control wastage
• Hiring of new staff
• Work and develop the existing team to grow with the business as well as training new staff